Description
Melt-in-you-mouth Cranberry Orange Shortbread Cookies are easy to make using staple pantry ingredients. These cookies are made with dried cranberries and orange zest and are dipped in chocolate for a beautiful finish.
Ingredients
Scale
- 170 g (12 tablespoons) unsalted butter, at room temperature
- 90 g (2/3 cup) powdered sugar
- 4 g (1 teaspoon) pure vanilla extract
- 2.8 g (1/2 teaspoon) salt
- zest of 1 orange
- 280 g (2 cups) all-purpose flour
- 70 g (1/2 cup) dried cranberries, roughly chopped
- 170 g (6 oz) dark chocolate, chopped
Instructions
-
In a stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar on medium speed until combined. Scrape down the sides and bottom of the bowl.
-
Add the vanilla, salt, and orange zest to combine.
-
With the mixer on low speed, add the flour and mix until just combined. Add the cranberries and mix.
-
Shape the dough into a round log that's about 2-inches in diameter. Wrap in plastic and chill until firm, at least an hour.
-
Preheat the oven to 350°F/177°C. Line two baking sheet pans with parchment paper. Using a sharp knife, cut 1/4-inch (0.6mm) thick slices.
-
Place slices spaced an inch apart onto the prepared baking sheet pans. Bake for 9-11 minutes or until the edges begin to turn lightly golden brown.
-
Transfer to a wire sheet to cool to room temperature.
-
Place the chopped chocolate into a heatproof bowl set over a saucepan of simmering water. Stir occasionally until melted, smooth, and glossy. Dip ½ of each cookie in the chocolate and place on a baking sheet lined with parchment paper and allow to harden.
Notes
- Make-Ahead: The cookie dough can be made up to 1 week in advance. Tightly wrap and store in the refrigerator. Alternatively, it can be stored in the freezer tightly wrapped and in a freezer container for up to 2-3 months.
- Freezing: Baked cookies can be stored in a freezer-safe container in the freezer for up to 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Cookies